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1. In a large heavy saucepan stir together eggs, milk, whipping cream, coffee liqueur, honey, and espresso powder. Cook and stir over medium heat for 20 to 25 minutes, or until milk mixture just coats a metal spoon; do not let boil. (Milk mixture should register 170 degrees F on an instant-read thermometer.)
2. Pour the hot eggnog into heatproof glasses or coffee cups. If desired, top with whipped cream. Sprinkle with cinnamon and, if desired, serve with cinnamon sticks.